Looking for something to bring to a holiday gathering? Look no further than these mini Pumpkin cheesecakes by the Tasty Alternative.

Crust Ingredients:

1 cup raw pumpkin seeds

1 cup Medjool dates (about 7 regular size)

seeded and chopped

1 tablespoon maple syrup

2 tablespoon unsweetened cocoa powder

Pumpkin Filling Ingredients:

1 cup raw cashews soaked 4 to 6 hours

1 cup organic canned pumpkin

1/3 cup maple syrup

1/2 cup melted coconut oil

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground nutmeg

Vanilla Bean Coconut Cream Topping Ingredients:

3/4 cup cashews soaked 4 to 6 hours

Cream from 1 can of full fat coconut milk

2 tablespoons maple syrup

1 vanilla bean

1 teaspoon vanilla extract

Crust:

In a food processor add the pumpkin seeds and blend for 10 seconds. Add in the chopped dates and blend with the pumpkin seeds until incorporated. With the food processor running, add in the maple syrup and cocoa powder. Blend until incorporated. Press the mixture into baking cups or a spring form pan.

Pumpkin Filling:

Drain and rinse the cashews. In a high speed blender add in the cashews, pumpkin puree, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around. Turn the blender on low and drizzle in the melted coconut oil. Repeat with the tamper, encouraging the mixture to flow, and turn on high. Turn down to low and add in the spices, then continue blending. The mixture is ready when it's creamy and smooth. Add this mixture to the top of the crust. Then place in the refrigerator.

Vanilla Bean Coconut Cream Topping:

Drain and rinse the cashews. In a high speed blender add in the cashews, coconut cream, vanilla extract, and maple syrup and blend on medium speed. Use the tamper to encourage the mixture to move around. Scrape out inside of the vanilla bean and add this to the mixture. Blend until incorporated. Add this mixture to the top of the pumpkin mixture. Sprinkle with cinnamon (optional). Place in the refrigerator for at least 2 hours to firm up. (Recipe makes 18 mini cheesecakes or one 8 inch spring-form pie.)

*For the coconut cream, place a can of full fat coconut milk in the refrigerator for at least 3 days It’s okay if the coconut cream doesn’t separate well after 3 days. Just be sure NOT to shake the can. Gently open the can and pour the coconut cream into the blender. Stop when you get to the watery part. The coconut cream doesn’t need to be super thick for this recipe, you just want the cream and water to be se

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Jeannine Morris receives most of the products she writes about for free through public relations firms, but all postings on JeannineMorris.com are her honest thoughts and not influenced by a third party. If any posting were to be sponsored, it would be claimed within the post.